Saturday, February 16, 2008

Coconut Passionfruit Gelato

Ingredients (serves 8)
2 cups milk
1 pint coconut cream
6 eggs
1 cup caster sugar
1 cup passionfruit pulp

Combine milk and coconut cream in a saucepan over medium-high heat. Cook, stirring often, for 5 minutes or until warm. Remove from heat.
Using an electric mixer, beat eggs and sugar on high speed until pale and thick. Pour in warm milk mixture, whisking constantly. Return mixture to pan. Stir over medium heat for 6 to 8 minutes or until mixture is hot (do not boil or it will curdle). Remove from heat. Allow to cool.
Pour mixture into an airtight container. Set aside to cool completely. Cover and freeze for 5 to 6 hours or until almost set.
Transfer mixture to a food processor. Process until smooth. Stir in passionfruit pulp. Spoon into a 5-cup capacity container. Cover surface with plastic wrap and foil. Freeze overnight or until set. Serve.

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